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For the Basil Sorbet:
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Bring the spring water to a boil over high heat.
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Blanch the basil leaves for 30 seconds.
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Remove basil from boiled water, carefully reserving all the blanching liquid, place in an ice water bath and drain the basil leaves.
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Set aside.
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Stir the granulated sugar into the blanching water until dissolved.
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After the sugar has dissolved, transfer the blanching liquid to a deep container, or canister, that can be partly submerged in a deep bowl of cold water with ample ice to bring the temperature of the boiling water down sharply and quickly.
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Shock the water until it reaches 90 degrees F. Add gelatin.
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Stir to dissolve.
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Continue to shock until chilled (about 70 degrees F).
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When basil is cold, transfer to blender and puree until smooth, adding enough cold infused liquid (leftover from the ice water bath) to facilitate blending into a smooth puree.
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Strain through a fine strainer so that some flecks of basil are visible in finished product.
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Combine basil puree and cooled basil-infused water in an ice cream maker.
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Process sorbet according to manufacturer's directions.
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Maintain under refrigeration between filling ice cream cones.
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For the Tomato Fondue:
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Heat oil in a medium saucepan over medium-high heat.
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Saute the shallots and garlic until they are translucent.
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Add the sprig of thyme.
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Add the tomatoes and cook on a low flame until almost all of the liquid has evaporated.
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Season with salt and pepper.
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Remove the thyme sprig and while the mixture is still warm, puree with the butter with either a blender to an immersion blender.
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Refrigerate.
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For the Cones:
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Preheat oven to 375 degrees F. Prepare several baking sheets by lining with silpat (silicon nonstick mats) or parchment paper.
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Combine all the ingredients together, adding enough flour to create a uniform, thick and sticky dough.
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Chill for half an hour.
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(Dough keeps well if frozen.
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Pack in airtight container and defrost before using.)
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Either place in a pastry bag and pipe with a plain tip 1-inch drops, or use a melon baller to make small balls of approximately 3/4 teaspoon each, or shape by hand and smooth by rolling between the palms of your hands.
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(Keep dough cold while filling baking sheets.)
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Place them at least 2 to 3 inches apart, onto prepared baking sheets.
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Cones will spread considerably during baking.
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Bake the cones for 4 to 5 minutes in preheated oven until beginning to caramelize.
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Rotate the sheets front to back and top to bottom halfway through baking.
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Watch carefully as the cones spread thin and will continue to brown after removal from oven.
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Remove from sheets with a metal spatula while still warm.
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Roll around the base of a cone shaped small paper cup when still warm.
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To serve: Fill the cones almost to the top with the room temperature tomato fondue, these can sit like this for about 15 minutes.
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Scoop the basil sorbet onto the top cone of the cone with a small scoop or melon baller.
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Serve immediately.
